Cover tightly with foil. Bake in standard oven at 325°F for 45 minutes. Remove foil and finish baking for another 15 minutes.

Allow to cool 10 to 15 minutes before cutting. Critical Control Point (CCP): Hold lasagna at 135°F for service. To hold for next day service, refrigerate lasagna at 41°F or lower. CCP: If held for next day service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours. Refrigerate lasagna at 41°F or lower.

For next day service: Reheat in conventional oven at 325°F until temperature reaches 165°F. CCP: Heat to 165°F or higher for at least 15 seconds.

Nutritional Analysis

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Cover tightly with foil. Bake in standard oven at 325°F for 45 minutes. Remove foil and finish baking for another 15 minutes.

Allow to cool 10 to 15 minutes before cutting. Critical Control Point (CCP): Hold lasagna at 135°F for service. To hold for next day service, refrigerate lasagna at 41°F or lower. CCP: If held for next day service, reduce lasagna temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours. Refrigerate lasagna at 41°F or lower.

For next day service: Reheat in conventional oven at 325°F until temperature reaches 165°F. CCP: Reheat lasagna to 165°F or higher for at least 15 seconds.

Nutritional Analysis

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

Hot plate recipes

Recipes with condiments

Meatless or plant-based recipes

Serving Suggestion

Yield 48 or yield 96–3 inch by 4 inch slices or 12 ounce slices

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.